Method and apparatus for applying dry toppings to baked goods

ABSTRACT

The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter applying the dry toppings to the treated surface. Such an application has been shown to decrease wastage of such items as sesame seed topping from as much as 50% to as little as 5%.

BACKGROUND OF THE INVENTION

[0001] This invention relates generally to food processing and moreparticularly to a method and apparatus for applying dry toppings, suchas sesame seeds, on bakery products.

[0002] Baked goods, such as hamburger buns, are typically produced in amulti-step process that includes making the dough, placing the doughinto baking pans, applying seeds or the like to the top of the dough,baking the seeded dough, and then depanning the baked goods forpackaging.

[0003] The conventional practice within the baked goods industry is toapply seeds or other dry toppings to the dough prior to baking. It iswell known that it is easier to apply seeds or other dry toppings to thesticky surface of the dough than to the drier surface of the alreadybaked goods. Still, it has been estimated that as much as 25%-50% of thesesame seeds applied to prebaked dough are wasted in later processingsteps. That is, the seeds bounce off the dough into the pan or conveyorduring the application process, the seeds fall off into the oven duringbaking, or the seeds are pulled from the goods during the depanningprocess. Additionally, many seeds baked with the goods will adhere tothe pans in which the goods are baked, thus making cleaning and removaldifficult. A pan used to make loaves with sesame seeds one day might beused the next to make loaves topped with caraway seeds. Any remainingsesame seeds on the pan from the first day can cross-contaminate withlater products. This can pose a big problem as not only will wastedseeds increase the cost of the goods and reduce the cleanliness of thebakery, but cross-contamination and increased allergens can result.

[0004] Accordingly, the need remains for an improved method andapparatus for addressing these drawbacks of the prior art.

SUMMARY OF THE INVENTION

[0005] The method for applying dry toppings to baked goods includes thesteps of pre-treating a surface of the baked goods, after baking, withan adhesive substance such as a pregelatinized wheat starch suspended ina solution and thereafter applying the dry toppings to the treatedsurface. Such an application has been shown to decrease wastage of suchitems as sesame seed topping from as much as 50% to as little as 5%.

[0006] The apparatus for carrying out the method comprises a source ofstarch-based solution, a source of dry topping material, a spray stationfor pre-treating a surface of the baked good, and a topping station forapplying the topping to the treated surface. The spray station includesa spray chamber and a spray station conveyor passing through the spraychamber. The spray chamber includes at least one nozzle coupled to thestarch-based solution and arranged for spraying the solution toward thespray station conveyor. The spray station conveyor is arranged forreceiving baked goods from the conveyor belt and moving the baked goodsthrough the spray chamber. The topping station includes a dry toppingdispenser and a dispenser conveyor in communication with the spraystation conveyor passing underneath the dispenser for applying drytopping material to a surface of the baked goods.

[0007] An additional feature of the invention is a novel method andapparatus for delivering the dry topping material to the toppingstation. The apparatus for transporting the granulated topping materialincludes an elongate hollow wand having a proximal end and a distal endand vibration means attached adjacent the proximal end of the wand forimparting vibrational forces to the wand. Vacuum means coupled to theproximal end of the wand impart a vacuum force at the distal end of thewand and thereby draw material adjacent the distal end of the rod upthrough the rod to the proximal end. The vibrational forces at thedistal end of the wand are transferred to the material adjacent the wandtip to prevent the buildup of peaks and valleys within the toppingreservoir.

[0008] The foregoing and other objects, features and advantages of theinvention will become more readily apparent from the following detaileddescription of a preferred embodiment of the invention that proceedswith reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

[0009]FIG. 1 is a schematic block diagram view of the apparatusimplementing the method according to a preferred embodiment of theinvention.

[0010]FIG. 2 is a top plan schematic view of a portion of the apparatusof FIG. 1.

[0011]FIG. 3 is a side elevation view of the depanning station portionof the apparatus shown in FIG. 1.

[0012]FIG. 4 is a side elevation view of the portable spraying andtopping applicator sections constructed according to a preferredembodiment of the invention.

[0013]FIG. 5A is a partial cutaway side elevation view of the sprayingstation portion of the apparatus shown in FIG. 1.

[0014]FIG. 5B is a partial cutaway front elevation view of the sprayingstation of FIG. 5A.

[0015]FIG. 6A is a side elevation view of the topping station of FIG. 1.

[0016]FIG. 6B is a partial cutaway front elevation view of the toppingstation of FIG. 6A taken along lines 6B-6B.

[0017]FIG. 6C is a section view taken along lines 6C-6C in FIG. 6Billustrating the bottom aperture of the seeder through which drytoppings are released onto baked goods.

[0018]FIG. 7 is a side elevation view of the preferred vibrating wandsystem adapted to transport the dry topping material from the toppingreservoir to the topping stations of FIG. 6A.

DETAILED DESCRIPTION

[0019] The process for applying seeds or other dry toppings to bakedgoods according to the teachings of the invention is shown broadly inthe FIG. 1 block diagram. Briefly, the method comprises applying the drytoppings after the goods have been baked by pre-treating the productswith a gluing substance and then applying the dry toppings to thetreated surface.

[0020] The process below is described with respect to loaves of bread,although it is understood that the process can be applied to any bakeryproducts such as hamburger and hotdog buns, cookies, cakes and the like.The most common dry toppings applied to loaves of bread including sesameseeds, sunflower seeds, bran, cracked wheat, flour, caraway seeds, and3-grain or 12-grain mixtures. It is understood, however, that theprocess described herein is applicable to a much wider variety oftoppings and the invention should not solely be limited to the specifictoppings or baked goods used and described herein.

[0021] In the process described, raw dough is produced by means wellknown in the art and placed within each of the bread pans. Each breadpan typically includes several product-shaping molds or compartmentsarranged for bounding the dough on five of six sides so that when thedough rises and is baked, that the resulting shape of the bread loavesis the familiar rectangular prism shape.

[0022] Referring to FIG. 1, the pans containing the unbaked loaves aremanually inserted within or passed along a conveyor belt into an oven 10for baking. The pans of baked bread are then manually removed after theprescribed time for baking or, as shown in FIG. 2, cycled out of theoven 10 on a conveyor belt 12 for transportation to a depanning station14. The depanning station 14 acts to separate the loaves from the pansand directing the loaves along another conveyor 16 leading to a sprayingstation 18.

[0023] As will be described in more detail below, spraying station 18includes a spray chamber and a spray station conveyor 20 passing throughthe spray chamber. The spray station conveyor is arranged for receivingbaked goods from the conveyor belt 16 and moving the baked goods throughthe spray chamber. The spray chamber includes at least one nozzlecoupled via pumping means 22 to a solution reservoir 24 containing a“gluing” substance such as a starch-based solution. The nozzles withinthe spray chamber are arranged for spraying the solution toward thespray station conveyor and onto a surface of the depanned loaves passingunderneath the nozzles within the spray chamber. Loaves treated in thisfashion are referred to herein as being “pre-treated” or including atreated surface.

[0024] The baked loaves, now pretreated with the starch-based solution,are passed along spray station conveyor 20 to a topping station 26 thatdispenses the dry topping material onto the pretreated surface. As willbe explained in more detail below, the topping station 26 includes atleast one dry topping dispenser and a dispenser conveyor 28 incommunication with the spray station conveyor 20 passing underneath thedispenser. The dispenser is coupled via dry topping transport means 30(a preferred implementation of which is shown in FIG. 7) to a toppingreservoir 32 that supplies the topping station 26 with dry toppingmaterial. The topping station then applies the dry topping to thetreated surface of the loaves by dropping the dry topping material ontothe loaves from a hopper located above the dispenser conveyor 28.

[0025] The now seeded loaves are then sent along a conveyor to apackaging station 34 where the loaves are packaged in polyethylene bagsafter being cooled to an internal temperature of between about 95° and110° F. under ambient conditions. The packaged bags are then shipped tostores for consumption.

[0026]FIG. 2 is a schematic top plan view of a preferred apparatus usedfor implementing the seed application process shown in the FIG. 1 blockdiagram. Pans 36, containing a plurality of loaves of baked bread suchas loaf 38, emerge from the oven and are transported over conveyor belt12 to a depanning station conveyor 40. The preferred conveyors usedherein are of the type having multiple parallel motorized rollers. Theseparation between adjacent motorized rollers has been found to allowseeds and other material to drop through the conveyor system tocollection pans positioned underneath the conveyors. It is understood,of course, that other conveyor implementations can be used, such as abelt moving over motorized rollers without departing from the basic seedapplication process.

[0027] In the depanning station 14 shown in FIGS. 2 and 3, depanningconveyor 40 transfers the filled pans 36 to another depanning conveyor42 that slopes downward from conveyor 40. Depanning conveyor 42 operatesat a slower linear speed than conveyor 40 so that pans that come out ofthe oven 10 in spaced relationship along conveyor 12 and 40 are crowdedtogether on conveyor 42 to facilitate the depanning process.

[0028] The depanning station 14 further includes a depanner assembly 44suspended at a specific distance above conveyor 42. The depannerassembly includes a belt drive 46 stretched across a plurality ofmotorized mounts, such as roller 48. The belt drive 46 includes aplurality of vacuum members, such as suction cup 50, that are coupled toa vacuum source (not shown). The depanner assembly 44 includes a firstsection 52 that is suspended above and runs parallel to the surface ofdepanning conveyor 42 such that the suction cups 50 are proximal to thetop of the bread loaves. A second depanner assembly section 54 bendsupward and away from first section 52 and depanning conveyor 42 butparallel to a third depanning conveyor 56.

[0029] The belt drive 46 moves at approximately the same speed as thedepanning conveyor 42 so that the suction cups 50 are able to engage aproximal loaf and pull it out of the pan. The now empty pans 58 movedown conveyor 42 and onto conveyor 60 whereupon the pans are assembledfor reuse. The depanned loaves, such as loaf 62, are carried on thesuction cups as they revolve onto section 54 of the depanner assembly 44and are placed onto third depanning conveyor 56 for transportation tothe spraying station conveyor 20. The loaves are generally placed onconveyor 56 in a spaced apart relationship corresponding to the distanceapart each loaf was while in the pan.

[0030]FIG. 4 illustrates at 64 a portable version of the apparatusconstructed according to a preferred embodiment of the invention. Theapparatus implements the pre-treatment and dry topping application stepand is intended to span between depanning conveyor 56 and packagingconveyor 66. The portable apparatus 64 sits on a frame 68 and includestwo roller assemblies 70, 72 that enable a user to roll the apparatus 64out of the production line and into a washing facility.

[0031] The portable apparatus couples together the spray station 18,including the spray station conveyor 20, and the topping station 26,including the dispenser conveyor 28. The spray station conveyor 20 isintended to generally operate at a slower linear speed than thedepanning conveyor 56 so that the spaced loaves 62 are stacked closertogether to minimize the gaps between loaves. The embodiment shown usesSteward chains running at fifty-five feet-per-minute (fpm), with spraystation and topping conveyors 20, 28 running at about fifty-three fpm.Spray station conveyor 20 is rotated by motor drives 74 and is arrangedto pass baked goods moving along the conveyor through a spray stationchamber 76. The spray chamber includes at least one nozzle 78 coupledvia a pumping conduit 80 to a solution reservoir 24. The nozzle 78 isarranged for spraying a solution toward the spray station conveyor 20.

[0032] The solution reservoir 24 is preferably of a type available fromHobart and includes at least a five gallon chamber 82 and a mixingapparatus 84 adapted to keep the solution properly mixed and insuspension. The distal end of the pumping conduit 80 is inserted belowthe level of the solution within chamber 82 and acts to draw thesolution under a vacuum pressure to the spray station nozzle 78 forapplication to the baked bread loaf 62, thus resulting in a loaf 86having a treated surface. Two valves (not shown) are used to deliver thesolution to the loaves: a first valve opens to re-circulate the toppingsolution and closes to send the full pump pressure to the spray nozzles;the second valve opens to deliver spray solution to the spray nozzles,and closes to stop the spray solution to the spray nozzles.

[0033] A first detector 88 is arranged upstream of the spray station fordetecting the proximity of baked goods to the spray station 18 and foractivating the spray station nozzle 78 responsive to a positivedetection. The preferred detection method is a photoelectric devicecomprising a light beam emitter and a detector. Objects passing betweenthe emitter and detector interrupt the light signal detected by thedetector, thus indicating a proximity of the object to the detector andresulting in a positive detection. The spray station nozzle 78 can thenbe programmed to begin pumping and then spraying solution downward ontothe top surface of the baked loaves after a predetermined delay timecalculated to closely approximate the time it takes for a loaf to travelalong the conveyor 20 from the location of the detector 88 to the spraystation nozzle 78. If no objects are later detected by detector 88, thenthe nozzle is programmed to shut off after a similar delay time. Byactivating the spray station nozzle 78 only responsive to positivedetections, solution is conserved and wastage and mess is reduced.

[0034] One primary advantage of stacking the loaves 62 together byoperating spray station conveyor 20 at a slower speed than depanningstation conveyor 56 is that little wastage of solution occurs byspraying between loaves. A collection pan 90 is positioned belowconveyor 20 immediately beneath spray chamber 76 to further recyclewasted solution. Solution drippage occurring outside of the chamber 76is guiding into pan using an angled drip guard 91 surrounding the pan.Finally, an exhaust port 92 is coupled to the spray station chamber 76to draw the atomized solution that did not stick to the loaves upwardand out of the chamber.

[0035] The preferred solution for pre-treating baked goods with a gluingagent to facilitate post-baking application of dry toppings is a starchysubstance in solution with a substance to water ratio of between about1:20 and 1:4. The most preferred solution used to pre-treat the bakedgoods in the spray chamber 88 is formed from 11.75 parts water atseventy-five to eighty degrees Fahrenheit, 0.25 parts vinegar (200grain) at ambient temperature and one part pregelatinized wheat starch,such as that marketed by Midwest Grain Products under the tradenamePregel Adhere 2000. The vinegar acts as an anti-mold material. Tablesalt can also be added for flavor. Finally, a hydrated emulsifier can beadded to the solution to make sure all elements stay in suspension.

[0036] To make the solution, the water and vinegar are added to themixing chamber 82 first and the starch added last. The solution is mixedusing the mixer apparatus 84 for approximately eight minutes or untilsubstantially all of the starch particles are in suspension. The spraymixture can then be transferred to a holding tank (not shown) forcirculation through the spraying system, or can be drawn directly fromthe mixing chamber 82. The spray system circulation, e.g. the pumpingconduit 80, includes an inline 200 mesh filtering screen (not shown)that it passes through to filter out the particulates.

[0037] Other pre-treatment “gluing” solutions have been tested but foundto be less effective than the wheat starch mixture described. Theseother substances including hydrocolloids (gums) and proteins in varyingsolutions with concentration of between approximately 3.5% and 33%.

[0038]FIGS. 5A and 5B illustrate side and front views, respectively, ofthe components making up the preferred implementation of the sprayingstation 18. This implementation is nearly identical to that shown inFIG. 4 except that the detector 88 is located outside of the spraychamber 76 and is pointed horizontally along a lateral upstream portionof the spray station conveyor 20. Two spray nozzles 78, 94 are mountedon a horizontal frame member 96 positioned laterally within the spraychamber 76. The nozzles 78, 94 can be adjusted laterally along framemember 96 to adjust for varying sizes of baked products and spraypatterns.

[0039] The spray nozzles 78, 94 are preferably Spray Systems brand Part# 1/8 JJAUCO-SS-20-SU13. These have a fan spray nozzle. The atomizationair is set at fifteen pounds and the liquid set at forty pounds ofpressure. This sprays out liquid at 0.95 cfm (1.45 gph). The spraypatterns 98, 100 for the respective nozzles 78, 94 are adjusted to coverthe top of the bread loaves without spraying past the ends of the bread.The nozzles are normally adjusted about nine inches above the conveyor20 and six inches apart to cover the loaves properly. Other sized bakedgoods would of course require different spray settings. An alternateconfiguration uses a Rotoclean attachment #106A with a #RC-4L nozzlefired by an Asco ⅜″ port electric valve.

[0040]FIGS. 6A to 6C illustrate in more detail the topping station 26.The bread loaves 86 emerging from the spray chamber 76 have a lightsheen of the solution (shown by the cross-hatched lines) coated on thetop of the loaves. The loaves then move from the spray station conveyor20 to the dispenser conveyor 28, operating at a similar speed asconveyor 20 to minimize the gaps between adjacent loaves. Dispenserconveyor 28 transports the loaves underneath one or more overheadtopping-release assemblies 102, 104. Each assembly includes a differenttopping—for instance flour in assembly 102 and toasted sesame seeds inassembly 104. When items are detected on the conveyor, as when detector106 mounted upstream of assembly 102 detects the proximity of a loaf 86,the release mechanism (described below) is tripped and dry toppingmaterial is dropped onto the coated loaf tops to produce a first-toppedloaf 108 (shown with the speckled top).

[0041] Turning first to FIG. 6A, the topping station 26 includes aseries of two topping release trays 102, 104 to release in successionflour and sesame seeds onto the coated surface of the loaves. The coatedloaves 86 are moved from the spray station conveyor 20 to the dispenserconveyor 28 in side-by-side arrangement so that the gaps between theadjacent loaves is minimized. As the loaves move underneath detector106, a signal is sent to control box 110 to begin operating of thetopping spreader 112 mounted to a bottom portion of the Christy seedertray 114 containing the flour. The control box includes a power button116 and a spreader adjust dial 118 to alter the speed at which thespreader is rotating and thus the amount of dry topping materialreleased onto the loaves. Excess dry topping material is captured withina catch tray 120 located beneath the dispenser conveyor 28.

[0042] Positioned above the seeder tray 114 is the proximal portion ofthe means 30 for transporting the dry topping from reservoir 32 to theseeder tray 114. The distal end of the dry topping transporting means isdescribed with more particularity below with respect to FIG. 7. Brieflydescribing the proximal portion, however, a topping detector 122 detectsa level of topping material within the Christy seeder tray 114. If thedetected level is low, then an activation signal is sent to theVac-u-max system that draws topping material from the reservoir 32 intohopper 124 and thereafter into seeder tray 114 for a predetermined timeperiod or until the seeder tray 114 is filled. The Vac-u-max is a vacuumsystem that uses compressed air through a venturi to create vacuum. TheVac-u-max control has a timer that cycles the vacuum on for a short time(to draw topping material up to the Vac-u-max hopper 124) then off for ashort time (to let what topping was pulled up into the hopper 124 dropdown into the Christy seeder tray 114). The basic operation of such asystem are known to those skilled in the art and thus is not describedin further detail here.

[0043] The second topping station 104 includes similar parts which havebeen renumbered for the sake of clarity including: detector 126,second-topped bread 128, control box 130, spreader 132, seeder tray 134,power control button 136, topping adjust dial 138, catch pan 140,topping detector 142, and hopper 144. The second topping reservoir 146,this time containing toasted sesame seeds, is delivered through means 30to hopper 144 when a low topping amount is detected by detector 142within seeder 134. The once-topped loaves 108 pass beneath the seedertray 134 on conveyor 148, after which they are moved on to fasterconveyor 149, which separates the loaves and transports them topackaging station 34.

[0044] An important embodiment of the invention contemplates eachstation (or substation) as including its own conveyor. Thus, the spraystation has conveyor 20, the first topping station has conveyor 28, andthe second topping station has conveyor 148. A primary concern inbakeries is cleanliness and the prevention of cross-contamination. Ifspray station conveyor 20 were allowed to run beneath the first toppingrelease station 102, then the dry topping would become affixed to theconveyor 20, now made sticky by passing underneath the spray nozzles 78,96 within the spray station 18. Similarly, if first topping stationconveyor were also allowed to run beneath the second topping releasestation 104, then cross-contamination between the two toppings wouldoccur and cleaning would be made more difficult. To facilitate cleaning,each of the topping station conveyors 28, 148 include a brush roller,such as brush rollers 151 and 153, that rotates between the belt driveloop and removes the deposits on the conveyor so that they fall intorespective catch pans 120, 140.

[0045] A cutaway view of the spreader 132 is shown in FIG. 6B. Upon apositive detection of an object such as loaf 108, detector 106positioned upstream of seeder tray 134 sends a positive detect signal tocontrol box 130. A subsequent activation signal from control box 130activates the motorized spreader 132, which begins rotating within theseeder tray 134. Spreader 132 includes a rod 150 suspended within thebottom portion of seeder tray 134 on which are mounted brush-likeprojections 152 or the like. As the rod 150 rotates, the bush-likeprojections 152 sweep the sesame seeds 154 into the lower portion of theseeder tray 134. A mandrill 156 is inserted adjacent a bottom opening158 of the seeder tray and defines a shaped opening 160 through whichthe sesame seeds pass. The size and shape of the opening 160 determinesthe spread and rate at which the sesame seeds 154 are released from thetopping station onto loaf 108.

[0046]FIG. 7 illustrates the distal end of the means 30 for transportingthe dry (granulated) topping material from the topping reservoir 146 tothe seed hopper 144, and thence to the seeder 134. The apparatusincludes an elongated hollow wand 162 having a proximal end 164 and awand tip located at a distal end 166. A vibration assembly, such aspneumatic tube vibrator 168, is attached adjacent the proximal end 164of the wand to impart vibrational forces to the wand 162. Vacuum means170 are coupled to the proximal end of the wand 162 for imparting avacuum force at the distal end 166 of the wand and thereby drawing thetopping material up through the hollow interior of the rod to theproximal end 164. A flexible hose 172 is coupled to the proximal end 164of the wand 162 to communicate the granulated material drawn up throughthe wand to an opposing end of the flexible hose, terminating at seedhopper 144. The wand 162 includes a hole 173 formed through a wall ofthe wand to the hollow interior for communicated air into the wand.Finally, it is preferred that the distal end 166 of the wand be formedat an oblique angle, preferably about forty-five degrees, to facilitateinsertion of the wand tip into the topping material.

[0047] The wand 162 is Vac-u-max part #18698 and the vibrator is Vibcopart #VS-190. The wand is 4 foot long which sticks in a barrel oftopping and the vibrator is hose clamped, via clamps 174, 176, on theend of the wand sticking out of the barrel. The vibrator is turned onwhen the Vac-u-max is sucking topping out of the barrel. The vibrationof the wand simply keeps the topping flowing around the wand tip.

[0048] The apparatus constructed according to a preferred embodiment ofthe invention is intended to address the difficulties inherent witheasily drawing granulated material from a source and transporting it toa destination. A primary problem occurs when the granulated material ispulled from a localized area within the reservoir 146, where the levelof the topping material is shown by dashed line 178 contained within abarrel so that the material is constrained within the walls of thebarrel. Because the material is granulated and not liquid, frictionalforces often cause the build up of mounds and valleys as localizedportions of the material are sucked up into the wand so that the distalend 166 of wand 162 has to be continuously moved within the barrel tovacuum up the topping material. It has been found, however, thatimparting a vibration force to the distal end of the wand (via thepneumatic tube vibrator 168) evens out these peaks and valleys bytransferring the vibrational force to the material adjacent the wand.This results in a much simpler method for transporting granulatedmaterial under vacuum than, for instance, vibrating the entire reservoir146.

[0049] Having described and illustrated the principles of the inventionin a preferred embodiment thereof, it should be apparent that theinvention can be modified in arrangement and detail without departingfrom such principles. We claim all modifications and variation comingwithin the spirit and scope of the following claims.

We claim:
 1. A method for applying toppings to baked goods comprisingthe steps of: applying a starch-based solution onto a surface of thebaked goods after baking to form a treated surface; and applyingtoppings onto the treated surface of the baked goods.
 2. The method ofclaim 1 wherein the starch-based solution is formed of a starchysubstance and water in a ratio of between approximately 1:20 and 1:4. 3.The method of claim 2 wherein the starchy substance is a pregelatinizedwheat starch.
 4. The method of claim 1, wherein the step of applying thestarch-based solution onto the surface of the baked goods including thesteps of: transporting the baked goods beneath spray nozzles, said spraynozzles located within a spray chamber and in communication with asource of the starch-based solution; and spraying the solution onto asurface of the baked goods as the baked goods are moved proximal thespray nozzles.
 5. The method of claim 4, further including the steps of:detecting the proximity of the baked goods to the spray nozzles; andactivating the spray nozzles responsive to a positive detection of thebaked goods.
 6. The method of claim 1, wherein the step of applyingtoppings onto the treated surface of the baked goods includes the stepsof: transporting the baked goods beneath a topping applicator; detectingthe proximity of the baked goods to the topping applicator; andactivating the topping applicator responsive to a positive detection ofthe baked goods.
 7. An apparatus for applying dried toppings to bakedgoods of a type emerging from an oven along a conveyor belt, theapparatus comprising: a source of starch-based solution; a source of drytopping material; a spray station having a spray chamber and a spraystation conveyor passing through the spray chamber, the spray chamberincluding at least one nozzle coupled to the starch-based solution andarranged for spraying the solution toward the spray station conveyor,the spray station conveyor arranged for receiving baked goods from theconveyor belt and moving the baked goods through the spray chamber; anda topping station having a dry topping dispenser and a dispenserconveyor in communication with the spray station conveyor passingunderneath the dispenser for applying dry topping material to a surfaceof the baked goods.
 8. The apparatus of claim 7, wherein saidstarch-based solution is formed of a starchy substance and water in aratio of between approximately 1:20 and 1:4.
 9. The apparatus of claim7, wherein the starchy substance is a pregelatinized wheat starch. 10.The apparatus of claim 7, wherein said spray station conveyor operatesat a slower speed than the conveyor belt so that the baked goods aregrouped closer together on the spray station conveyor than they are onthe conveyor belt.
 11. The apparatus of claim 7, further including afirst detector arranged upstream of the spray station for detecting theproximity of baked goods to the spray station and for activating thespray station nozzle responsive to a positive detection.
 12. Theapparatus of claim 7, further including a second detector arrangedupstream of the topping station for detecting the proximity of bakedgoods to the topping station and for activating the dry toppingdispenser responsive to a positive detection.
 13. The apparatus of claim7, the dry topping dispenser including a hopper and a filler incommunication with the hopper for supplying the hopper with dry toppingmaterial.
 14. The apparatus of claim 13, wherein the filler includes athird detector arranged for detecting the amount of dry topping materialwithin the hopper and transporting dry topping material from a toppingreservoir responsive to a low amount signal.
 15. An apparatus fortransporting granulated material comprising: an elongate hollow wandhaving a proximal end and a distal end; vibration means attachedadjacent the proximal end of the wand for imparting vibrational forcesto the wand; and vacuum means coupled to the proximal end of the wandfor imparting a vacuum force at the distal end of the wand and therebydrawing material adjacent the distal end of the rod up through the rodto the proximal end.
 16. The apparatus of claim 15, further including aflexible hose coupled at one end to the proximal end of the wand tocommunicate the granulated material drawn up through the wand to anopposing end of the flexible hose.
 17. The apparatus of claim 15,further including a hole formed through a wall of the wand to the hollowinterior for communicated air into the wand.
 18. The apparatus of claim15, the distal end of the wand formed at an oblique angle.
 19. Theapparatus of claim 18 wherein the oblique angle is approximately 45degrees.
 20. A method for transporting granulated material out of acontainer, the method comprising the steps of: providing an wand havinga wall defining an elongated hollow interior and a wand tip located at adistal end of the hollow interior; placing the distal end of theelongated hollow wand into the container containing the granulatedmaterial such that the wand tip is located adjacent the granulatedmaterial; applying a vibrational force to a wall of the wand andconducting the vibrational force through the wand and to the granulatedmaterial; and applying a vacuum force to the hollow interior of the wandand communicating the vacuum force to the wand tip thereby pulling thegranulated material adjacent the wand tip up through the hollow interiorto a proximal end of the wand.
 21. The method of claim 20, furtherincluding the step of forming the wand tip at an oblique angle to thewall of the wand.
 22. The method of claim 21, further including the stepof coupling a flexible hose to the proximal end of the wand.